Ingredients
1
tablespoon olive or vegetable oil
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
1
tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
1
can (28 ounces) whole Italian-style plum tomatoes, drained
1/2
cup whipping (heavy) cream
1/4
teaspoon salt
1/8
teaspoon pepper
Preparation
Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, parsley, basil and tomatoes in oil 10 minutes, breaking up tomatoes and stirring occasionally.
Stir in remaining ingredients; reduce heat to low. Cook 15 to 20 minutes, stirring occasionally, until sauce is thickened. Use sauce immediately, or cover and refrigerate up to 24 hours.
